Gingerbread Cheesecake Cookies are a delightful fusion of two beloved treats, combining the warm, spicy flavors of gingerbread with the creamy richness of cheesecake. These cookies are perfect for the holiday season, bringing a festive touch to any gathering. Whether you’re baking for a cozy family get-together or a festive cookie exchange, these treats will certainly impress. With their soft, chewy cookie exterior and luscious cheesecake filling, each bite is a delicious reminder of holiday cheer.
Why you’ll love this dish
These Gingerbread Cheesecake Cookies are not just tasty; they’re a unique addition to your dessert repertoire. The marriage of flavors creates a comforting yet exciting treat that’s perfect for chilly winter evenings. Not to mention, they’re relatively easy to make, which means you can whip up a batch without spending all day in the kitchen.
"These cookies are my family’s new holiday tradition! The cheesecake filling is a game changer!" – A satisfied home baker
From kids to adults, everyone can appreciate the nostalgic flavors of gingerbread along with the smooth, creamy texture of cheesecake. They make for an impressive dessert that’s sure to evoke smiles and happy hearts!
The cooking process explained
Making Gingerbread Cheesecake Cookies is a straightforward process that combines simple steps into something truly special. You’ll be creating a spiced dough, making a creamy cheesecake filling, and sandwiching the two together for a delightful cookie experience. Ready your kitchen and get prepared for a baking adventure—these cookies are almost too good to resist!
What you’ll need
Gather these items to make your Gingerbread Cheesecake Cookies:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup brown sugar
- 1 large egg
- 1/4 cup molasses
- 1 teaspoon vanilla extract
- 8 ounces cream cheese, softened
- 1/2 cup powdered sugar
- 1 tablespoon milk
- Spiced sugar for rolling: (1/4 cup sugar mixed with 1 teaspoon cinnamon and 1/2 teaspoon nutmeg)
Feel free to swap some ingredients based on your pantry availability—like using a dairy-free cream cheese if you prefer a non-dairy version!
Directions to follow
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, and salt; set aside.
- In another bowl, beat the softened butter and brown sugar until creamy.
- Add in the egg, molasses, and vanilla, mixing until well combined.
- Gradually incorporate the dry ingredients into the wet ingredients, mixing until a dough forms.
- In a separate bowl, beat together the cream cheese, powdered sugar, and milk until smooth to create the cheesecake filling.
- Take a piece of dough, flatten it in your palm, place a small ball of cheesecake filling in the center, and wrap the dough around it, rolling it into a ball.
- Roll each cookie ball in the spiced sugar mixture until fully coated.
- Arrange the cookie balls on the prepared baking sheet, spaced apart.
- Bake for 10-12 minutes, until the edges are set and the cookies have a slightly crackled appearance.
- Allow them to cool on the baking sheet for a few moments before transferring to a wire rack to cool completely.
Best ways to enjoy it
These cookies shine on their own but can also be paired wonderfully with a variety of accompaniments. Consider serving them fresh out of the oven with a glass of cold milk or a warm cup of spiced chai tea for a cozy pairing. For a festive touch, you might sprinkle a little extra powdered sugar on top when serving alongside holiday favorites like eggnog or hot chocolate.
Storage and reheating tips
To keep your Gingerbread Cheesecake Cookies fresh, store them in an airtight container at room temperature for up to a week. If you want to keep them longer, they freeze beautifully! Just ensure they are completely cooled before placing them in a zip-top bag to avoid freezer burn. When you’re ready to enjoy, thaw them at room temperature or gently warm them in the oven for a few minutes to bring back that fresh-baked flavor.
Helpful cooking tips
To elevate your cookie game, consider chilling the dough for 30 minutes before rolling. This step can help the cookies maintain their shape while baking. Additionally, ensure your cream cheese is fully softened; this will create a smoother filling and a more satisfying texture in each bite.
Creative twists
Feel free to explore variations of the base recipe! You could add chocolate chips for an indulgent twist or incorporate other spices like nutmeg or allspice into the dough for extra depth of flavor. For a festive look, you might consider drizzling melted white chocolate on top or adding colorful sprinkles for a celebratory finish.
Common questions
With prep and baking time, you can expect to spend about 1.5 hours in total. The convenience of making the dough and cheesecake filling simultaneously helps streamline the process.
Can I use a sugar substitute in the dough?
Absolutely! You can replace brown sugar with your favorite sugar substitute. Just be mindful that it may alter the texture and flavor slightly, so adjust as needed.
To make these cookies gluten-free, swap the all-purpose flour for a gluten-free flour blend. You might also want to check if your baking powder is certified gluten-free, as some brands can contain gluten.
With these tips and tricks, you’ll be well on your way to creating delicious Gingerbread Cheesecake Cookies that are both show-stopping and scrumptious! Happy baking!
Gingerbread Cheesecake Cookies
Ingredients
For the Cookie Dough
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup brown sugar
- 1 large egg
- 1/4 cup molasses
- 1 teaspoon vanilla extract
For the Cheesecake Filling
- 8 ounces cream cheese, softened
- 1/2 cup powdered sugar
- 1 tablespoon milk
For Rolling
- 1/4 cup sugar mixed with 1 teaspoon cinnamon and 1/2 teaspoon nutmeg Spiced sugar for rolling
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, and salt; set aside.
- In another bowl, beat the softened butter and brown sugar until creamy.
- Add in the egg, molasses, and vanilla, mixing until well combined.
- Gradually incorporate the dry ingredients into the wet ingredients, mixing until a dough forms.
Cheesecake Filling
- In a separate bowl, beat together the cream cheese, powdered sugar, and milk until smooth to create the cheesecake filling.
Assembling Cookies
- Take a piece of dough, flatten it in your palm, place a small ball of cheesecake filling in the center, and wrap the dough around it, rolling it into a ball.
- Roll each cookie ball in the spiced sugar mixture until fully coated.
- Arrange the cookie balls on the prepared baking sheet, spaced apart.
- Bake for 10-12 minutes, until the edges are set and the cookies have a slightly crackled appearance.
- Allow them to cool on the baking sheet for a few moments before transferring to a wire rack to cool completely.